| dc.contributor.author |
Hernández-Nava R., López-Malo A., Palou E., Ramírez-Corona N., Jiménez-Munguía M.T. |
|
| dc.date.accessioned |
2020-10-20T17:28:20Z |
|
| dc.date.available |
2020-10-20T17:28:20Z |
|
| dc.date.issued |
2020 |
|
| dc.identifier.issn |
2-s2.0-85087374717 |
|
| dc.identifier.uri |
http://repositorio.udlap.mx/xmlui/handle/123456789/13369 |
|
| dc.description.abstract |
https://www.scopus.com/inward/record.uri?eid=2-s2.0-85087374717&doi=10.1016%2fj.foodhyd.2020.106077&partnerID=40&md5=6e5b39cd94042dac95215f42e69ba772 |
|
| dc.source |
Food Hydrocolloids |
|
| dc.title |
Encapsulation of oregano essential oil (Origanum vulgare) by complex coacervation between gelatin and chia mucilage and its properties after spray drying |
|
| dc.type |
Article |
|